Scrambled Veal and Tomatoes

Ingredients

• £ lb. cooked veal
• 2 eggs
• 1 cupful tomato puree
• 1 oz. butter or bacon fat
• 1 tea - sp. chopped parsley
• Salt.
• Pepper.
• 1 or 2 slices of toast

Method

1. 1

   Remove all skin and gristle from the veal, then weigh it and chop it finely or put it through the mincing machine.

2. 2

   Either fresh or tinned tomatoes may be used; rub them through a wire or hair sieve to get a puree.

3. 3

   Melt the butter or bacon fat in a saucepan, add the puree, meat, eggs slightly beaten, pepper, and salt.

4. 4

   Mix quickly over the fire until thoroughly hot and thick.

5. 5

   Serve on neat pieces of toast or fried bread, and garnish with small sprigs of parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 414. The excerpt below is the record exactly as published.

Scrambled Veal and Tomatoes £ lb. cooked veal. 2 eggs. ♦ 1 cupful tomato puree. 1 oz. butter or bacon fat. 1 tea - sp. chopped parsley. Salt. Pepper. 1 or 2 slices of toast

Cook this with the app: pantry check, scaling, and the assistant.